Dairy-Free Classic Vol-au-Vent
Delight in the elegance of our **Dairy-Free Classic Vol-au-Vent**, a plant-based twist on the timeless French appetizer. These golden, flaky puff pastry cases are made entirely dairy-free and filled with a creamy, savory mixture of leeks, mushrooms, and garlic, simmered in a luscious blend of white wine, vegetable broth, and coconut cream. Perfectly seasoned with thyme and a hint of parsley, this recipe is ideal for special occasions or as an impressive dinner party starter. Ready in under an hour, these vol-au-vent bites are both indulgent and allergen-friendly, making them a versatile choice for guests with dietary restrictions. Whether you're hosting or simply treating yourself, this dairy-free take on a classic favorite is certain to impress. **Keywords:** dairy-free vol-au-vent, plant-based appetizer, dairy-free puff pastry, vegan mushroom filling, elegant appetizers.
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Recipe Information
Ingredients
- 2 sheets Dairy-free puff pastry sheets
- 2 tablespoons Olive oil
- 1 large Leek, finely chopped
- 250 grams Mushrooms, finely chopped
- 2 cloves Garlic, minced
- 100 milliliters White wine
- 150 milliliters Vegetable broth
- 100 milliliters Coconut cream
- 1 tablespoon Cornstarch
- 2 tablespoons Water
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Thyme, dried
- 1 tablespoon Parsley, chopped (optional, for garnish)
Instructions
Begin by preheating your oven to 200°C (400°F).
On a lightly floured surface, unfold the dairy-free puff pastry sheets. Using a round cutter (about 2.5 inches in diameter), cut 16 circles out of the sheets.
Take half of the circles and cut a smaller circle (about 1.5 inches) out of the center to create rings. Set aside the smaller cut-outs.
Brush the edges of the whole circles lightly with water, then place a ring on top of each to form the vol-au-vent cases.
Place the prepared vol-au-vent bases on a baking sheet lined with parchment paper. Prick the bases with a fork to prevent them from puffing up too much.
Bake in the preheated oven for 15 minutes or until golden brown and puffed. Then, let them cool slightly.
Meanwhile, heat the olive oil in a skillet over medium heat. Add the finely chopped leek and sauté for about 3 minutes until softened.
Add the mushrooms and garlic to the skillet and cook for another 5 minutes or until the mushrooms are golden.
Pour in the white wine and let it simmer until most of the liquid has evaporated.
Stir in the vegetable broth and coconut cream, then season with salt, black pepper, and thyme. Allow the mixture to simmer gently for 5 minutes.
In a small bowl, mix the cornstarch with water until smooth. Pour this mixture into the skillet and stir until the filling thickens.
Spoon the mushroom and leek filling into each vol-au-vent case.
Garnish with chopped parsley if desired, and serve warm.
Nutrition Facts
Calories |
1279 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.6 g | 92% | |
| Saturated Fat | 30.4 g | 152% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1904 mg | 83% | |
| Total Carbohydrate | 131.1 g | 48% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 65.1 g | ||
| Protein | 18.1 g | 36% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 104 mg | 8% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 1510 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
